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To make Garlic Butter Chicken and Rice Casserole, you will need: - 2 cups cooked white rice - 1 pound boneless, skinless chicken thighs, diced - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 medium onion, diced - 1 cup chicken broth - 1 cup heavy cream - 1 cup frozen peas and carrots - 1 teaspoon dried thyme - 1 teaspoon dried parsley - Salt and pepper to taste - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese You can swap ingredients based on your taste or needs. For rice, try brown rice or quinoa. If you want a lighter dish, use chicken breast instead of thighs. Swap heavy cream with half-and-half or coconut milk for a dairy-free option. Fresh veggies like bell peppers or spinach can replace frozen peas and carrots. For great results, I recommend using high-quality brands. For chicken broth, look for Swanson or College Inn. Use Land O'Lakes for butter. For cheese, try Sargento mozzarella and Kraft Parmesan. These brands give you consistent flavor and quality. {{ingredient_image_1}} First, gather your ingredients. You need cooked white rice, chicken thighs, butter, garlic, onion, chicken broth, heavy cream, frozen peas and carrots, thyme, parsley, salt, pepper, mozzarella cheese, and Parmesan cheese. Preheat your oven to 375°F (190°C). Then, grease a 9x13-inch casserole dish. Start by melting 2 tablespoons of butter in a large skillet over medium heat. Add the diced chicken thighs. Season with salt and pepper. Cook the chicken until golden brown, around 5-7 minutes. Once done, set the chicken aside. In the same skillet, add the rest of the butter. When it melts, add the diced onion. Sauté until the onion turns translucent, about 3-4 minutes. Then, add minced garlic and cook for an extra minute. Next, pour in the chicken broth and heavy cream. Stir to mix well. Add dried thyme, dried parsley, and frozen peas and carrots. Let this simmer for 3-5 minutes to thicken slightly. In a large bowl, combine the cooked rice and the chicken. Pour in the creamy mixture from the skillet. Stir until everything is well mixed. Transfer the mixture into the prepared casserole dish. Top it with shredded mozzarella cheese and grated Parmesan cheese. Bake in the preheated oven for 25-30 minutes. You want the cheese to melt and bubble, with golden edges. After baking, let the casserole cool for a few minutes before serving. This allows the flavors to deepen and makes it easier to serve. To get the best flavor in your casserole, use fresh garlic. Fresh garlic adds a bold taste that dried garlic cannot match. Sauté the garlic just until fragrant, about one minute. This will keep it from burning and turning bitter. Use quality chicken broth. A rich broth enhances the overall taste of the dish. If you want a deeper flavor, try homemade broth if you can. You can also add a splash of lemon juice for brightness. Ovens can heat differently. If your oven runs hot, check the casserole a few minutes early. If yours runs cool, you might need more time. The cheese should be melted and bubbly, and the edges should be golden. Using a thermometer can help. The chicken should reach 165°F (75°C) for safety. Adjust your baking time based on your oven's quirks. For the best cheese melting, use a mix of mozzarella and Parmesan. Mozzarella melts beautifully, while Parmesan adds a nice bite. Grate your cheese fresh instead of using pre-shredded. Pre-shredded cheese has anti-caking agents that can affect melting. For an extra touch, add the cheese halfway through baking. This can give you a perfect golden top without overcooking the rest of the dish. Pro Tips Use Fresh Garlic: Freshly minced garlic adds a depth of flavor that pre-minced varieties can't match. Always opt for fresh for the best results. Let it Rest: Allow the casserole to sit for a few minutes after removing it from the oven. This helps the flavors meld and makes serving easier. Experiment with Veggies: Feel free to mix in your favorite vegetables or use up leftovers. Broccoli, bell peppers, or spinach can enhance the dish. Cheese Variations: For a different flavor profile, try substituting the mozzarella with cheddar or gouda. This will give your casserole a unique twist. {{image_2}} You can make this dish even better by adding more vegetables. Frozen peas and carrots work great, but you can choose others. Consider adding chopped bell peppers, green beans, or spinach. Each adds color and nutrition. You can also add mushrooms for extra flavor. Just sauté them with the onion and garlic. If you prefer chicken breast or turkey, you can swap the chicken thighs. Chicken breast is leaner and cooks faster. Just cut it into small pieces and adjust the cooking time. Turkey gives a nice flavor too. Use ground turkey or diced turkey breast. Both options will work well in this creamy dish. To make this casserole gluten-free, use gluten-free rice. Many types of rice, like basmati or jasmine, are gluten-free. Also, check your chicken broth for gluten-free labels. Most brands are safe, but it's good to double-check. Lastly, use gluten-free flour to thicken your sauce if needed. This way, everyone can enjoy this tasty meal! To keep your garlic butter chicken and rice casserole fresh, let it cool first. Place leftovers in an airtight container. Make sure to cover it well. Store it in the fridge for up to four days. This keeps the flavors intact. If you plan to eat it later, follow the freezing steps below. When it's time to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the casserole in a baking dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. If you want it to be extra cheesy, remove the foil for the last five minutes. This helps the cheese melt nicely. Freezing this casserole is easy and smart. First, let it cool completely. Then, portion it into smaller containers. Use freezer-safe bags for even better storage. Label them with the date. It will stay fresh for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above, and enjoy a tasty meal! Yes, you can use brown rice. Brown rice adds more fiber and nutrients. However, it takes longer to cook. For best results, cook the brown rice first. Use about 2 cups of cooked brown rice in place of white rice. You can prep this casserole a day ahead. Follow the steps to cook the chicken and mix the ingredients. Then, store it in the fridge. When you're ready to bake, just take it out and bake it. This way, you save time when you are busy. This casserole goes great with simple side dishes. Here are a few ideas: - A fresh green salad with a light vinaigrette. - Steamed broccoli or green beans for added veggies. - Garlic bread for a tasty, buttery treat. These sides balance the dish and add more flavor to your meal. This blog post gave you all the details for a great garlic butter chicken and rice casserole. You learned about the essential ingredients, cooking steps, and helpful tips to boost flavor. We also talked about tasty variations and smart storage methods. Remember, you can easily switch ingredients and make this dish your own. With practice, you will create a meal your family loves. Enjoy cooking and experimenting with this recipe!

Garlic Butter Chicken & Rice Casserole

A creamy and flavorful casserole featuring chicken, rice, and vegetables, topped with melted cheese.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked white rice
  • 1 pound boneless, skinless chicken thighs, diced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas and carrots
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • to taste salt and pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
  • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken thighs and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
  • In the same skillet, add the remaining 2 tablespoons of butter. Once melted, sauté the diced onion until translucent, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
  • Pour in the chicken broth and heavy cream, stirring to combine. Add the dried thyme, dried parsley, and the frozen peas and carrots. Let the mixture simmer for 3-5 minutes, allowing it to thicken slightly.
  • In a large bowl, combine the cooked rice, sautéed chicken, and the creamy mixture from the skillet. Stir until everything is well mixed.
  • Transfer the mixture into the prepared casserole dish. Top with shredded mozzarella cheese and grated Parmesan cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
  • Remove from oven and let cool for a few minutes before serving.

Notes

Serve the casserole garnished with freshly chopped parsley for a pop of color, and enjoy with a side salad for added freshness!
Keyword casserole, chicken, comfort food, easy recipe